Zutaten für Deep Dark Espresso Brownies
- 1 ½ cups packed brown sugar
- 1 cup (2 sticks) unsalted butter
- ½ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Instant Espresso Coffee Powder
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- Semisweet Chocolate Morsel
- Powdered sugar, for dusting
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Zubereitung von Deep Dark Espresso Brownies
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x9 inch baking pan. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ¼ cup espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting into squares.
- Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
134g
Fat
49g
Carbs
13g
